The adega, which previously also incorporated an olive press, dates from the XVIII century and has been completely renewed and equipped with plant of the highest standard.

From reception of the grapes through wine making to storage, the winery occupies three levels following the steep fall of the land. At the top level, following reception and selection the grape mass is conveyed directly into the traditional, open granite tanks (lagares) where fermentation takes place - with treading by feet twice a day for up to a week.

Presses and stainless steel holding tanks are also situated at the middle level. All processing equipment is new, high technology and designed for hygiene and easy handling. The result is well controlled vinification.

The lower level houses wooden barrels in which the wine is held for up to eighteen months. The oenologist, Francisco Montenegro, judges the type of barrel and dwell time on the basis oh this regular tastings and analysis.

The wine benefits from a steady temperature in the winery that results from the 80cm thick double granite walls and effective thermal insulation of the roof insulation. This is essential in a climate where the annual temperature range is normally 0º-40ºC.